The southwest burger, here is the second installment of the Pastamore Burger Per Week Summer. This week, we head southwest for some inspiration for this southwest burger. This burger takes the Pastamore Basic Burger and adds some spices to the meat. The bun is spread with a black bean paste that has Pastamore Fresh Jalapeno Oil added. On top of the burger is green chile, a roasted red pepper, and shredded cotija cheese. The flavor of this burger is fantastic, and all of the extra toppings and ingredients combine together to create a memorable burger.
Servings - 3 1/3 lb Burgers
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/4 tsp - chipotle chile powder
1/2 tsp - dried oregano
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire
As needed - cotija cheese
1-2 - roasted red peppers (canned or home prepared)
6 Tbsp - green chile sauce (again, homemade or your favorite store bought will do)
1 can - black beans
1 Tbsp - Pastamore Fresh Jalapeno Oil
3 buns - toasted on the grill
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. While the burgers are on the grill, heat the green chile and the black beans on the stove top. Once the green chile is hot set off to the side. When the black beans have been heated, drain and place into a large bowl. Combine the black beans with the Pastamore Fresh Jalapeno Oil and mash (using a potato masher or a fork). Set the black bean paste to the side.
5. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. On the inside of the bottom bun, spread on 2 Tbsp of black bean paste. Place the burger on the black bean paste and top with the green chile. On top of the green chile, place a large piece of roasted red pepper. For the final touch, finely grate cotija cheese over the top of the burger.
7. Eat and enjoy!